Yield: 4

Adapted from: NY Times

Inspired by chicken francese, a popular Italian American breaded chicken dish, this lemony breaded chicken-and-artichoke recipe creates a bright, one-skillet meal. This recipe embraces the traditional flavor profile — “Francese” means French in Italian, acknowledging the origins of the butter-and-lemon sauce — but otherwise veers from tradition: The chicken breasts are cut into bite-size pieces (rather than being thinly pounded) to mirror the size of the artichoke hearts. The breaded chicken and artichokes are all prepared in the same pan, then lacquered with the wine and lemon butter sauce. Fried lemon slices add visual flair and tart flavor. A smattering of parsley makes this meal feel like a restaurant-quality dish.

• 1cup AP flour
• 3TBS finely grated Parmigiano-Reggiano
• 2tsp kosher salt (such as Diamond Crystal), plus more to taste
• 1tsp cornstarch
• 2lemons
• 3eggs
• ½cup extra-virgin olive oil
• 114-oz can artichoke hearts, drained, halved and patted dry
• 1lb boneless, skinless chicken breasts, cut into 2-inch pieces
• 4TBS unsalted butter
• 1cup white wine
• 2cups chicken stock
• freshly cracked black pepper
• ¼cup finely chopped flat-leaf parsley

Prep:

In a shallow bowl, combine the flour, cheese, salt, cornstarch and the zest of 1 lemon. Reserve 4 TBS of the flour mixture for the sauce in Step 6.

In a second shallow bowl, beat the eggs with 3 TBS of water.

Slice the remaining whole lemon crosswise into thin rounds, discarding seeds.

Fry:

Heat the oil in a 12-inch skillet over medium heat until it shimmers. Dip the artichokes in the flour mixture followed by the egg wash to coat completely, then immediately fry them in batches in the oil until golden-brown, 3 to 4 minutes on each side. Transfer the artichokes to a large platter or baking sheet and season with salt. Repeat the entire process with the chicken, cooking it 3 to 4 minutes per side, and then the lemon slices, frying them 1 minute per side then placing them on the platter.

Remove the pan from the heat and pour off the oil. Wipe out the pan.

Sauce:

Melt the butter in the pan over medium heat. Sprinkle in the reserved flour mixture and whisk until it begins to brown. Add the wine and the juice from the zested lemon, whisking constantly to combine. Add the chicken stock and allow the mixture to bubble and thicken, about 10 minutes. Season with salt and pepper.

Add the chicken and artichokes and cook over low, stirring to coat, until warmed, about 5 minutes.

Serve:

Spoon the chicken and artichokes onto a serving platter.

Garnish with the fried lemon slices and chopped parsley and serve.